Italian Enchiladas

Italian Enchiladas

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"Beef and cheese filled tortillas are baked in a creamy, Italian-style sauce."
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Ingredients

1 h 10 m servings 939 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 939 kcal
  • 47%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 102.9g
  • 33%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 2694 mg
  • 108%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the ground beef and onion in a skillet over medium heat. Cook and stir until beef is evenly brown and onion is tender. Drain grease. Mix in soup, and continue cooking until heated through.
  3. In a bowl, mix the marinara sauce, tomato sauce, and water. Spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. Fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). Tightly roll each tortilla. Arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. Top with remaining cheese food.
  4. Cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

I changed this recipe quite a bit; added the cheese and beef and marinara mixture all together; lined the bottom, insides, and top of enchiladas with the mixture. It was great this way! Next t...

Most helpful critical review

Wasn't too thrilled with the Processed Cheese taste in the Enchiladas combined with the Cream of Mushroom. Next time I will try it with Mozzarella instead.

I changed this recipe quite a bit; added the cheese and beef and marinara mixture all together; lined the bottom, insides, and top of enchiladas with the mixture. It was great this way! Next t...

Wasn't too thrilled with the Processed Cheese taste in the Enchiladas combined with the Cream of Mushroom. Next time I will try it with Mozzarella instead.

Good Recipe

these are easy and a big hit with guests and my husband..

This was great the only thing we did different was to put deli sliced mild cheddar chesse inside and put shredded chesse on top. Other than that we didnt need to make any changes to this recipe.

I made this receipe and hated it! The tortillas became soggy and were not pleasant to eat, there was way too much cheese to the point where it was unpalatable, and the pasta sauce got really sal...

Excellent! Easy to make and good to eat.

This is a very easy recipe and my family ate it really well. It is also good as leftovers.

Thought this was good and easy. Our 3 year old LOVED it, ate it all and asked for more. Next time, I will add some milk to the filling to make it thinner & creamier and use Cheddar on the top v...